Sides
Pan-Roasted Carrots
Recipe by The Lockdown Chef
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Sweet and savoury, with a fresh hint of thyme. These carrots bring the wow factor to your roast dinner. They are easy to make and requie minimum effort.
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Cooking mode
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- 500g Chantenay carrots (preferably mixed colour)
- 1 tbsp olive oil
- handful fresh thyme
- 2 tbsp honey
- sea salt
- cracked black pepper
Utensils
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Step 1
Preheat the oven to 180ºC and wash the carrots, scrubbing any rough parts of the skin with a teaspoon
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Step 2
Place the sauté pan on medium heat and add the oil
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Step 3
Pat-dry the washed carrots and season with sea salt
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Step 4
Add the most of the thyme springs to the pan and allow it to cook for a few seconds to infuse the oil. Chop the rest and reserve it for garnishing
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Step 5
Drop the carrots in the pan and cook in medium heat, turning frequently until nicely caramelised on all sides, this should take about 10 mins
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Step 6
The carrots should now be golden brown and partially cooked, season with black pepper and transfer the sauté pan to the oven for 15-20 mins to finish cooking them
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Step 7
Drizzle the carrots with honey for the last few minutes to allow it to bubble and caramelise. They should be nice and shiny from the glaze once ready
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Step 8
Transfer to a serving dish, garnish with the chopped thyme and more sea salt flakes than serve immediately
